Description
This Corned Beef Hash with Shaved Brussels is a hearty and flavorful dish perfect for brunch or a quick dinner. It combines tender potatoes, savory corned beef, and thinly sliced Brussels sprouts, topped with sweet caramelized onions and a perfectly cooked egg for a satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 1/2 teaspoon salt
- 1 pound russet potatoes (peeled and cut into 1/4" dice)
- 1 pound leftover corned beef (shredded or finely sliced)
- 1/2 pound Brussels sprouts (ends trimmed, shaved into thin slices)
- 1 tablespoon butter
- 1/4 cup cream or half and half
- 1/2 cup caramelized onions
- 4-8 large eggs (depending on how many each person wants)
Instructions
- Boil Potatoes: Bring a large saucepan of water to a boil. Add the salt and diced potatoes. Cook for 3 minutes or until just tender. Drain the potatoes and set aside.
- Cook Vegetables and Corned Beef: In a large skillet over medium to medium-high heat, melt the butter. Add the potatoes and cook for 2-3 minutes, stirring once to coat them with butter. Add the shaved Brussels sprouts and cook for an additional 3-4 minutes until the potatoes and Brussels start to take on some color. Add the corned beef and cream. Stir to combine and cook for 3-4 minutes until the mixture is very hot and the bottom and sides start to get crusty.
- Assemble and Serve: Spread the caramelized onions over the hash. Top with a cooked egg (poached or fried to your preference). Serve immediately.
Notes
- Use leftover corned beef to make this dish a quick and tasty meal.
- Caramelized onions add a sweet depth of flavor that complements the savory hash.
- Adjust the number of eggs depending on portion size and preference.
- Shave the Brussels sprouts thinly for better texture integration with the hash.
- This recipe works well for brunch or a comforting dinner option.
Nutrition
- Serving Size: 1 serving
- Calories: 466 kcal
- Sugar: 3 g
- Sodium: 1793 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 260 mg
